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2006-11-25 05:45:19 · 7 answers · asked by sc 2 in Food & Drink Cooking & Recipes

I don't have a grill.

2006-11-27 00:52:54 · update #1

7 answers

Clean them, take the stems out carefully, put them in a bowl, add pepperoni, cheese, a little bit of melted butter, and if you like sausage or hamburger or anything like that, you can add that (allready browned), chop it up really really fine, then stuff it back into your portabellas, and put them in a preheated oven on 400, for about 10 or 15 minutes......stuffed mushrooms are one of our many favorites....I also like to add extra cheese and a slice of pepperoni on top, and make them look good. You will love them, ya gotta try it, good luck....I may have to fix them tonight myself!

2006-11-25 05:51:13 · answer #1 · answered by Yahoo Answerer 4 · 0 0

Mmmmm!

Portabellos are a wonderful substitute for bread.

Salt and (olive) oil them lightly on the gill side (pepper if you like) and put them on a cookie sheet in a 275degree (F) oven. Let them toughen up a bit, turning them every 15 minutes or so until they feel slightly leathery. Use them as buns with your favorite burger, patty melt, grilled turkey-n-cheese (try this with some gouda), or really just about anything but peanut butter and jelly!

Soup
No heartier mushroom soup can be found! Just use a melon baller to scrape out the gills as best you can. They will make for a blackish soup that will taste fine but not be too pretty. Cook them in some chicken broth with just a little onion and tarragon until nice and tender. Turn off the pot and add just enough cream or half-and half to give you the consistency you want. Avoid boiling with the cream in! It'll split and be not so nice.

Duxelle - (doo-zhell)
Fancy French talk for finely chopped mushroom. Just tossed in a saute pan with green onion, a little garlic, and some olive oil, you can make a stuffing for everything from Cornish Game hens to omelettes (again try this with some gouda!), to pork chops. Add chopped basil, a bit of brown mustard, some sherry and/or just about anything that takes your fancy to really make this sing!

Best wishes!

2006-11-25 05:59:28 · answer #2 · answered by HeldmyW 5 · 0 0

Orzo And Portabello Mushrooms
Yield: 1 Serving

Ingredients

2 portabello mushrooms
1 C orzo; Uncooked
4 Oz Sundried Tomatoes
4 Cloves Garlic; Minced
2 Tb Capers; To Taste
1 Teaspoon thyme
1 Teaspoon oregano
1 Teaspoon Marjoram
1 C white wine
1 salt and crushed red pepper;
- To Taste

Instructions

you can make this in under 30 minutes if you do it all at once. so put the
water on to boil for the orzo, and put the sundried tomatoes in a bowl with
about a cup of water to reconstitute (rinse them off first as you will use
the soaking water later). wash the portabellos and cut off the stems. put
caps in a dish and sprinkle with the three herbs, then pour the cup of wine
over them to marinate. coarsely chop the mushroom stems, mince the garlic.
in a nonstick pan, sautee the garlic and mushroom stems in a little tomato
water or wine. drain tomatoes, reserving the liquid, and chop coarsely
(it's okay if they are not fully softened at this point) and sautee. the
water should be boiling now so put the orzo on to cook. scoot the
tomato/garlic/chopped mushroom mixture to the edges of the pan and place
mushroom caps in the middle. pour the tomato water over them, cover, and
simmer until the mushrooms are finished, about 12 minutes (same time as it
takes the orzo to cook). remove the mushroom caps to a plate
and pour the leftover marinating wine into the pan, and add
capers. cook and stir until reduced. drain orzo and toss with the mixture,
and serve with the mushroom caps.




Tangerine Portabello Mushrooms
Yield: 1 Servings

Ingredients

2 lg portabello mushrooms, sliced
- thin
1 tb olive oil
3 fresh tangerines, juice of
-(about 1; /2 cup)
1/4 c sherry
1 tb brown sugar
1 tb horseradish

Instructions

Saute the sliced mushrooms in the olive oil for about five minutes, or
until they start to give off their moisture. Mix the tangerine juice (I'm
sure you could use orange juice), the sherry, the brown sugar, and the
horseradish together and pour over the mushrooms. Cook over medium heat for
about ten more minutes until the sauce has reduced by one-half and has
glazed the mushrooms.

I actually started feeling much better after I ate this concoction and
think I will keep the recipe to use as a side dish with chicken or over
rice for a light supper.



Garlic Grilled Portabello Mushrooms With Roasted Potatoes
Yield: 4 Servings

Ingredients

4 lg portabello; (black cup
-- mushrooms)
1 garlic clove; (whole)
250 g small new potatoes; (9 oz)
6 tb balsamic vinegar
6 tb olive oil
125 ml white wine; (4fl oz)
2 tb coriander seeds
12 tb asparagus; (blanched and
-- drained)
Salt and freshly ground
-black peppe

Instructions

Preheat the oven to 200oC/400oF/gas mark 6.

Wipe the mushrooms all over with a damp cloth. With a knife make
incisions all over the mushrooms. Slice the garlic clove into thin
slices. Fill the incisions made in the mushrooms with the garlic
slices, brush with olive oil and place to one side.

Heat the remaining oil in a suitable oven proof dish (with lid) add the
potatoes and fry until golden all over. Season lightly, place in the
oven for 10-15 minutes until almost cooked. Remove from the oven and
place over a medium heat.

Pour in the wine and coriander seeds, cover with a lid and simmer for
5-8 minutes until the liquid has evaporated. Add the blanched asparagus
and the vinegar and season. Grill the mushroom for 5-8 minutes.

To serve, dress the asparagus and potatoes on individual serving plates,
top with a grilled mushroom, sliced over the garnish. Pour around the
remaining juice and serve.

2006-11-25 05:59:24 · answer #3 · answered by scrappykins 7 · 0 0

those are extremely extremely extremely stable burgers! * 2 cloves garlic, minced * 6 tablespoons olive oil * one million/2 teaspoon dried thyme * 2 tablespoons balsamic vinegar * salt and pepper to style * 4 great portobello mushroom caps * 4 hamburger buns * one million tablespoon capers * one million/4 cup mayonnaise * one million tablespoon capers, drained * one million great tomato, sliced * 4 leaves lettuce one million. activate broiler, and regulate rack so it extremely is as on the element of heat source as available. 2. In a medium-length mixing bowl, blend mutually garlic, olive oil, thyme, vinegar, salt and pepper. 3. positioned the mushroom caps, backside part up, in a shallow baking pan. Brush the caps with one million/2 the dressing. positioned the caps under the broiler, and cook dinner for 5 minutes. 4. turn the caps, and brush with the the rest dressing. Broil 4 minutes. Toast the buns gently . 5. In a small bowl, blend capers and mayonnaise. unfold mayonnaise blend on the buns, applicable with mushroom caps, tomato and lettuce.

2016-12-29 11:35:14 · answer #4 · answered by ? 3 · 0 0

I'm sorry I don't have any Portabello recipes for you. I saw in a magazine that they were used as hamburger buns.

2006-11-25 13:23:49 · answer #5 · answered by JubJub 6 · 1 1

You can grill them if they are the large ones.. they make a nice side dish or saute them and put them on top of a steak.. add to a rice dish.. so many things.. enjoy :)

2006-11-25 05:48:59 · answer #6 · answered by Christie G 4 · 1 0

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